| Comparing the drying of orange slice and pomace under vacuum, Nitrogen gas injection, and freezing conditions |
| Paper ID : 1203-NICAME1402 |
| Authors: |
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حامد همایونفر1, Reza Amiri Chayjan *2 1گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه بوعلی سینا 2دانشگاه بوعلی سینا-دانشکده کشاورزی-گروه مهندسی بیوسیستم |
| Abstract: |
| The aim of this research is to compare color indices (ΔL*, Δa*, and Δb*), antioxidant capacity (AC), total phenolic content (TPC), and ascorbic acid (AA) of dried orange slice and pomace under optimized vacuum conditions. Optimized N2 gas injection, and freeze drying. The results of this research showed that freeze drying had the best performance on the preservation of active ingredients by the highest AA (13.6 for slice and 10.283 mg/gdry weight for pomace) and highest AC (19.8% for slice and 10.25% for pomace) and after that drying with optimized N2 gas injection had a good performance rather than vacuum drying which amount of AC was 83% more and TPC was 3% more than vacuum drying. the existence of a significant amount of active ingredients in orange pomace was one of the most important points in this study. The least amount was by vacuum dryer (10.283 mg/gdry weight for AA and 4.935% for AC), and their amounts were similar to freeze drying by optimized N2 gas injection drying. |
| Keywords: |
| Orange, Vacuum drying, N2 gas injection, Freeze drying |
| Status : Paper Accepted (Oral Presentation) |
